Description
A refreshing and vibrant Classic Greek Salad featuring crisp cucumbers, sweet cherry tomatoes, tangy feta cheese, and Kalamata olives, all tossed in a zesty oregano and garlic dressing. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, plus more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Salad
- 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese, cut into ½-inch cubes (feta in brine recommended)
- â…“ cup thinly sliced red onion
- â…“ cup pitted Kalamata olives
- â…“ cup fresh mint leaves
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and freshly ground black pepper until fully combined and emulsified.
- Assemble the Salad: Arrange the cucumber slices, green bell pepper pieces, halved cherry tomatoes, feta cheese cubes, thinly sliced red onions, and pitted Kalamata olives on a large platter in an even layer.
- Dress and Finish: Drizzle the dressing evenly over the arranged vegetables and feta. Very gently toss the ingredients to combine without breaking up the cheese. Sprinkle with extra oregano and top with fresh mint leaves. Taste and adjust seasoning if necessary, then serve immediately.
Notes
- Use feta cheese in brine for best flavor and texture.
- To avoid soggy salad, add dressing just before serving.
- For extra freshness, chill the salad ingredients beforehand.
- Can be served as a side dish or a light meal on its own.
- Omit Dijon mustard for a more traditional dressing if desired.
